This low country boil features crab, shrimp, sausage, and veggies for a spicy, flavorful feast! Cook everything in one pot in under an hour.
Simple ingredients, easy to make, and incredibly delicious – now that’s my kind of recipe!
This is such a great meal for summer since you can serve a lot of people and do it outdoors. Just line your table with newspapers, spread out the food, and let everyone dive in when they’re ready to eat.
What is a low country boil?
It’s a dish and an event all rolled into one! It originated in areas of Georgia and South Carolina and is also known as Frogmore Stew.
While every recipe is a little bit different, they all share a few common ingredients. First, there’s got to be seafood, potatoes, and corn on the cob. You will often find sausage in the mix along with plenty of seasoning.
Then, everything is cooked together in one big pot so the flavors can meld together into one delicious meal.
I recommend getting fresh seafood if you have access to it – the flavor is simply unmatched. For this low country boil recipe, I used the following:
- Wild caught, precooked Dungeness crab legs – I thawed these according to package directions.
- Frozen, precooked extra large shrimp – These came peeled and deveined and were thawed under cold water for 5-6 minutes.
This low country shrimp boil has everything you need for a complete meal, saving you the time and energy needed for side dishes. Add a few bowls of melted butter and cocktail sauce around the table, and you’re all set!
Helpful Tips and Tricks
- Check your cook times. Because fresh seafood comes in a variety of sizes, check with your seafood handler for the appropriate times so everything is cooked through.
- Use all-metal tongs. Ones with silicone grips can become slippery and increase the chance of burns when used with hot, boiling water.
- Adjust the spiciness. As listed, this low country shrimp boil should be mild enough for most people. If you prefer, add extra Old Bay or swap in some spicy kielbasa instead.
FAQ – Common Recipe Questions
Do you devein shrimp for a low country boil?
Yes, but because it’s such a time-consuming process, I recommend buying ones that are peeled, deveined, and ready to go.
In case it’s needed, you can find instructions for deveining shrimp in this post.
How long do leftovers last?
According to the USDA, seafood can be stored in the refrigerator for 3 to 4 days. Use a storage container with a lid so the smells don’t transfer to other foods.
With love from our simple kitchen to yours.
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Low Country Boil
- 1/2 cup Old Bay seasoning
- 2 lemons, quartered
- 2 yellow onions, quartered
- 3 pounds baby red potatoes, creamer potatoes
- 8 ears corn on the cob, cut in half or thirds
- 24 ounces kielbasa, 2 12 ounce packages, , cut into 2-3 inch pieces
- 1 pound Dungeness crab leg sections*
- 2 1/2 pounds X-large shrimp*, peeled and deveined
- fresh parsley, chopped
- unsalted butter, melted
- lemon wedges
- additional old bay, to taste
- cocktail sauce
- Fill a 12 quart stockpot a little less than halfway with water. Add Old Bay seasoning, quartered lemons, and onions to the pot and bring to a boil over high heat.
- Lower the potatoes into the pot and cook for 5 minutes.
- Add corn, kielbasa, and crab, and bring to a boil again. Cover and continue to cook, stirring occasionally, for 5 minutes or until potatoes are fork tender.
- Lower heat to medium high and add shrimp. Cook for 3-4 minutes or until all shrimp are pink and potatoes are cooked.
- Remove seafood and vegetables from the pot. Discard liquid and cooked lemons. Transfer to a serving platter or serve family style on newspaper. Garnish with parsley and lemon wedges. Serve with your favorite sauces and toppings, such as melted butter, cocktail sauce, or additional old bay seasoning.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021
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